Oh, here is the basic recipe but I substituted carrots for the squash and I used the chunkier tomatoes instead of the pureed ones 'cause I just like them.
Makes 5 servings
1 1/4 cup dry lentils
2 tbsp extra-virgin olive oil
1 yellow onion, chopped
2 cups butternut squash, cut up into tiny (1/4th inch) dice
1 1/2 cups vegetable broth
1 28-ounce can crushed tomatoes
1 tsp sea salt
pinch of chile powder
pinch of cayenne pepper
parmesan cheese for topping
1. Bring 5 cups of water to a boil then add the lentils and simmer for about 25 minutes or until tender. Drain.
2. Meanwhile, heat the oil and saute the onion until soft, about 4 minutes or so. Stir in the squash, tomatoes and broth and simmer for about 10-15 minutes or until the squash is tender.
3. Add the lentils and bring to a simmer. Season with salt, chile powder and cayenne pepper to taste.
4. Serve with a tsp of grated parmesan cheese on each bowl.
346 calories, 10 grams fat per serving.

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Hello, my name is Leann (wife and mom of four). I love Jesus and am not ashamed to say it out loud. I write about food, family, books and other creative endeavors. I write to encourage women to look for the joy in their daily lives. I do this to encourage women to celebrate their home and family life. I hope your time here brings you encouragement as you move through your days.